I've seen enough snow this winter. We just got through another huge snowfall and the snowbanks are as tall as me. I like winter because I know Spring is around the corner but I don't like shoveling rock hard ice off the driveway. If you find yourself in a similar predicament, I suggest baking with tropical ingredients to make it seem warmer than it really is.
I've wanted to make these Coconut Custard Squares for a while and finally bought a new 9-inch pan for the occasion. The bar is a layering of sweet pastry crust, coconut filling and cashews for the topping. No special skills are involved for the crust. You just pat it into the pan. The filling is also quite easy to whip up. Just remember to pour it evenly otherwise you'll have some squares that are more custardy than others. The cashews add a nice touch but do not necessarily add any crunch.
The squares are quite nice and the custard is very subtle in it coconutness. It is surely creamy and pleasing to eat. The crust is not overwhelmingly sweet and the bars cut very cleanly. They taste much better the next day after they have been thoroughly chilled.
Recipe: Coconut Custard Squares